Basturma is a national dish of Turkish, Central Asian and Caucasian cuisines. It is a tender dried meat, moderately spicy and slightly salty. Basturma is served as an appetizer, which is suitable for any occasion, including a festive buffet or a friendly informal party.
Pork basturma in the oven at home
This version of basturma is prepared faster than others, because instead of the drying process, the meat is dried in the oven. The vinegar in this recipe is required to cook the pork faster and gives it a piquant sourness.
- Pork 1 kg tenderloin
- Salt 1 tbsp large
- Coriander 1 (tablespoons)
- Granulated sugar 1 (teaspoons)
- Ground red pepper 1 (teaspoons)
- Apple cider vinegar 6% taste
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How to cook pork basturma at home? Cut the meat into large pieces and beat lightly. -
Rub with the spice mixture and sprinkle with vinegar. Place under a press in the refrigerator for a day. -
Prepare a solution of apple cider vinegar and water in a ratio of 1:5 and dip each piece of meat, then dry them thoroughly. -
Place the pork in a preheated oven on a baking sheet lined with baking paper and keep it on low heat with the oven door slightly open until cooked. -
Remove from the oven, cut into slices of desired thickness and serve. Homemade basturma in the oven is ready!
A simple and tasty recipe for Armenian pork basturma
In Armenian cuisine, basturma is made using wine and special spices. The meat turns out rich and soft, and the taste of pork is emphasized by spices with a slight wine note, which gives the dish a national flavor.
Cooking time: 26 days.
Cooking time: 25 min.
Servings – 6.
Ingredients:
- Pork (tenderloin) – 1 kg.
For the marinade:
- Dry red wine – 1 l
- Salt – 6 tbsp.
- Ground red pepper – 2 tsp.
- Chaman – 2 tsp.
- Sumac – 2 tsp.
- Garlic – 4 teeth.
For coating:
- Dry red wine – 150 gr.
- Salt – 3 tsp.
- Chaman – 1 tsp.
- Sumac – 3 tsp.
- Hot red pepper – 2 tsp.
- Sweet paprika – 2 tsp.
- Flour – 2 tbsp.
For final processing:
- Mixture of spices (sumac, chaman, sweet paprika, hot red pepper) – 2 tsp.
Cooking process:
1. Heat the wine for the marinade with salt until it is completely dissolved, add spices, but do not boil.
2. Immerse the prepared meat in the marinade and keep under pressure for 10 days.
3. Remove the pork and keep it in a cool place for 2 days, drying it.
4. Prepare a mixture for coating the meat: mix spices with salt and flour, add wine until the consistency is slightly thicker than pancake batter.
5. Coat the meat with the mixture and hang it for 14 days in a dry, ventilated area.
6. Roll the finished meat in spices for final processing, cut into slices and serve.
How to cook pork basturma in a vegetable dehydrator?
Jerky can be cooked in a dehydrator, which allows the pork to infuse the flavors of the spices while making the slices resemble meat chips. This basturma is ideal as a snack for beer and is prepared faster than in the traditional way.
Cooking time: 12 hours.
Cooking time: 15 min.
Servings – 3.
Ingredients:
- Pork (tenderloin) – 500 gr.
- Coarse salt – 45 gr.
- Adjika - to taste.
- Spices (khmeli-suneli, ground black pepper, cumin) - to taste.
Cooking process:
1. Clean chilled but not frozen meat from films and fat. If you want to cook meat in the form of chips, cut it into thin slices. If you want it to be elastic but not dry, leave it in larger pieces.
2. Rub the pork with salt and place in a plastic bag, shake several times.
3. Remove the meat, remove salt and rub with spices or adjika and leave in a cool place for 6 hours.
4. Place the pork in a vegetable dehydrator and dry for 3 hours at a temperature of 65 degrees, then turn over and hold for another three hours.
5. Cool the meat and serve.
Tender and soft pork basturma with cognac
To make the meat tender, experienced chefs use strong alcohol to prepare basturma, in particular cognac, which gives the pork a subtle aroma and maintains its juiciness even after the meat has been drying for several days.
Cooking time: 7 days.
Cooking time: 15 min.
Servings – 6.
Ingredients:
- Pork (tenderloin) – 1 kg.
- Spices (to taste) – 4 tsp.
- Coarse salt – 45 gr.
- Cognac – 200 ml
Cooking process:
1. Wash the pork, dry it and remove excess fat and films, cut into pieces no more than 3 cm thick.
2. Rub the meat with salt, after 15 minutes use the spices.
3.Place the slices tightly in a bowl and pour cognac over them. Cover the container with cling film and keep in the refrigerator for 3 days, turning the meat every 12 hours.
4. Remove the pork, dry it and rub it again with spices, then wrap it in parchment paper and tie it with thread.
5. Keep the basturma in a cold place for 4 days. Juicy cognac basturma is ready!
Step-by-step recipe for making basturma with nitrite salt
Nitrite salt is a good preservative that protects thermally unprocessed meat from pathogenic microorganisms and botulism toxins. In addition, this substance increases the shelf life of meat products. Basturma with nitrite salt is stored longer and retains its taste, while remaining juicy and aromatic.
Cooking time: about 20 days.
Cooking time: 30 min.
Servings – 6.
Ingredients:
- Pork (tenderloin) – 700 gr.
- Coarse table salt – 100 gr.
- Granulated sugar – 2 tsp.
- Nitrite salt – 0.5 tsp.
For the spice mixture (chamana):
- Water – 0.3-0.5 l.
- Bay leaf – 4 pcs.
- Allspice peas – 6 pcs.
- Ground fenugreek – 3 tbsp.
- Granulated sugar – 1 tbsp.
- Salt 1 tsp.
- Ground black pepper – 1 tbsp.
- Ground sweet paprika – 4 tbsp.
- Garlic – 2 heads.
- Ground zira – 1 tsp.
- Ground coriander – 0.5 tsp.
- Ground cloves – 2 pcs.
- Ground juniper berries – 2 pcs.
Cooking process:
1. Rinse the pork, dry it, remove fat and films and cut it into rectangular pieces no more than 3-4 cm thick. Mix coarse salt, sugar and nitrite salt in a container, roll the meat, place it in another bowl, where to cover with the rest of the mixture, cover with gauze and keep at room temperature for about 12 hours.
2. Keep the meat under pressure in the refrigerator for 12 hours, then turn it over and leave it in the refrigerator for another 12 hours.
3.Remove the pork, rinse well, dry and leave under cheesecloth at room temperature for 2 days.
4. Wrap the dried pieces of meat separately in gauze, tie with a rope, place on a cutting board, covering the second one, and keep under pressure for about 2 days so that the basturma takes on a rectangular shape.
5. The day before lifting the oppression, prepare chaman: boil water with bay leaf and allspice, cool to room temperature.
6. Place crushed garlic, spices, sugar and salt in a separate container and gradually pour in cooled water to form a slurry with the consistency of thick sour cream. Cover the mass with film and keep it in the refrigerator for a day.
7. Remove the pressure from the meat, free it from the gauze, coat it with chaman and let it dry, then apply another layer of the mixture and leave until dry. Continue the procedure until the coating is finished and a thick layer of spices has formed around the meat.
8. Hang the basturma in a cool, ventilated place for up to 2 weeks. The finished product should be dense and lose weight. It is better to store basturma in a dry place, wrapped in parchment.
I don’t understand what kind of pork basturma we are talking about? There is NO such dish in either Caucasian, Turkish or Asian cuisine. Muslims DO NOT EAT PORK at all. Basturma is made from BEEF.
Hello Peter! Well, I don’t think Muslims will be very offended. We use Christians more often. and pork is more affordable. People want to make basturma from what is available to them. We prepare pilaf mainly not from lamb, but from the same pork.
Armenians are Christians.)))